Cook's notes: To grill asparagus, heat the grill and clean grate. Toss trimmed asparagus with a little extra-virgin olive oil, salt and freshly ground black pepper. Place on grill either in grill basket or position stalks perpendicular to grate; grill until tender-crisp and lightly browned, shaking basket occasionally or turning with tongs, to redistribute asparagus. Depending on heat of fire and width of stalks, it will take 5-8 minutes. To roast potatoes, cut skin-on raw potatoes into thin slices on the diagonal. On medium-high, heat enough olive oil to generously coat large ovenproof skillet. Add sliced potatoes; season to taste with salt, pepper, chopped fresh rosemary and thyme. Toss and cook 1 to 2 minutes. Place in 450-degree oven until lightly browned and crusted, about 15 to 20 minutes, turning them once or twice as needed.

Procedure:1. Heat oil in skillet large enough to hold salmon in a single on medium-high heat. Season salmon with salt and pepper, then carefully place in hot oil.

2. Depending on thickness, allow 3 to 3 1/2 minutes per side, or until barely opaque.

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